This Palak Poori  is my  family's favorite breakfast. But due to weight concern's I make it once a month only.It is made with fresh Spinach leaves and whole wheat flour and served with potato masala or pickle and any Chutney.. Kids and everyone else  will definitely love it. You do not need Pop Eye to make kids eat it. My little daughter don’t eat veggies but she love to eat this Pooris very much.. It can be eaten at breakfast, lunch or dinner or can be made specially for guests or for any festivals.

Prep Time - 10 mins
CookingTime - 25 mins
Makes 8-9 medium sized pooris

Ingredients :-

    Palak  / Spinach  - 2  cups roughly chopped
    Whole wheat flour –1 1/ 2 cups
    Salt – as per taste
    Green chillies - 2 (chopped)
    Ginger - 1 inch
    Garlic - 2 cloves
    Sugar - 1/4 tsp
    Oil for mixing dough – 1 tbsp
    Oil for deep frying pooris


 1. wash  thoroughly and roughly chop the palak.

2.  In a wide vessel add chopped palak / spinach ,ginger ,garlic,green chillies  and sprinkle some water about  2 tbsps of water and boil it..Cool and grind to fine paste without adding water.

3 In a mixing bowl, add wheat flour and salt. Mix the flour and add ground spinach paste, oil. Mix well and knead the mixture in to smooth and stiff dough using little water.

4. Divide the dough in small balls into equal no of portions. Meantime heat oil in a pan.

5. Dust the working surface and roll each balls in to 3 ~ 4 inch circle.

6. Heat oil in a deep pan .When oil is hot, drop each pooris and gently press the pooris with help of the spatula. When poori puffs up, turn it to other side and fry till it change it color..
Once done transfer it to paper towel to drain excess oil.
7.Serve with poori masala/ puri bhaji or any gravy or with pickle and raitha..

May the joy, cheer,
Mirth and merriment
Of this divine festival
Surround you forever.
May the happiness,
That this season brings
Brighten your life
And,hope the year
Brings you luck
and Fulfills all your
dearest dreams!
Wish You all Happy and Prosperous Diwali !!!

27 Awesome  recipes for Navratri Festival. The collection includes Fasting or vrat snack recipes, desserts, healthy beverages and filling meal recipes. So, celebrate the festival of Navratri and enjoy your days of fasting with our special recipes for Navratri fasting.

Here are some recipes that are suitable for Navaratri celebrations and which you can prepare easily during the occasion.

Click on the names for detailed recipe.....

Vrat Ke Chawal Rajgira Poori Aloo Tikki

Coconut Chutney Sukhi Arbi Vrat wale aloo / Potato Curry

Sabudana Khichadi Sabudana Vada Sabudana Thalipeeth

Kuttu Ki Puri Jeera Aloo Peanut Curd Chutney

Apple Halwa Guava Halwa / Peru Halwa Papaya Halwa

Sago /Sabudana Ladoo Sago Kheer / Sabudana Kheer Peanut Ladoo

Apple Banana Shake Badam Milk Apricot Almond Delight

Strawberry Lassi Strawberry Smoothie Orange  Sweet Lime Juice

Paneer Kheer Shrikhand Milky Fruit Salad

Wish You all Happy and Prosperous Navaratri  !!!

Fasting Aloo Tikki is a potato-based dish has all the spices that are allowed during fasts. A very common fasting dish.This dish is very popular among all age group people.


5 potatoes (boiled and mashed)
1 tbsp sago /sabudana flour
1/2 tsp red chili powder
1/4 tsp cumin seeds
1 tsp green chilies paste
1 tsp lemon juice
Oil as requird
Rock Salt / Sendah Namak to taste
coriander leaves to garnish (optional)


1. Combine all the ingredients in a bowl and mix well.

2. Divide the mixture into 10 equal portions or balls  & shape each portion into a round,
    flat tikki.

3. Heat a non-stick pan, cook each tikki using a little oil, till both sides become  golden brown in colour.

4. Drain on an absorbent paper or tissue paper.

5. Fasting aloo tikki is ready to serve.

6. Serve it hot with any Chutney .

This year Sharadiya navaratri begins on 13th october, 2015 and ends on 21th october, 2015. Navaratri literally means nine nights and during this period, Goddess Durga or Shakti or Devi are worshiped in 9 different forms, known as Navdurga through out india.The tenth day is celebrated as Vijayadashami when idols of Goddess Durga are immersed into the water body.

Navratri fasts occur twice a year. First one  ‘Chaitra Navratri‘ celebration is when summer is starting (march-april) and second ‘Sharadiya Navratri’ when winter is starting (oct-nov).Shardiya Navratri is the most popular and significant Navratri of all Navratris. That’s why Shardiya Navratri is also known as Maha Navratri.

In North and Western india, many people keep fast during navratri. Observing fasts during this is considered highly sacred, as it is a popular belief that the pleased deities grant the wishes of their devotees.Navratri fast also ensures the devotee a long prosperous married life.

Navratri fasting rules varies little from community to community. The same fasting rules applies for fasts during the ekadashi, janmashtami and mahashivratri fasts also.

Some people only have milk, fruits and fruit juices for the entire length of fasting.For devotees who observe partial Navratri vrat, the ritual involves breaking fast after evening puja. The devotees are resticted from consuming meat, fish, eggs, alcohol, onions, garlic, dishes made with common salt or any kind of spices.  Apart from tea, coffee and milk, sago ,bhagar and potato cooked with rock salt are extremely popular dishes among devotees observing partial fast. Milk products and dry fruits can also be consumed.

Food allowed for navratri vrat or fasting:

1) Sabudana / Sago /Sagubbiyam - you can make Sabudana Khichidi ,Sabudana Vada,Sabudana Kheer ,Sabudana Ladoos ,Sabudana Thalipeeth

2) Vrat ke chawal / Bhagar / barnyard millet /Samak Rice – you can make pulao, kheer, dalia, idli, dosa, upma .

3) Amaranth / Rajgira flour - you can make Rajgira pooris, Rajgira paratha ,Rajgira Ladoos ,Vrat ka Halwa , thalipeeth.

4) Buckweat / Kuttu flour - you can make Kuttu ki poori ,Dosa, paratha, pakoras, poori, halwa.

5) Singhare ka atta / water chestnut flour – you can make Singhare ki poori, paratha, pakoras, halwa .

6) Arrowroot flour or Paniphal flour – used as a thickener and binding agent

Spices & Herbs allowed for navratri fasting

1. Cumin or Cumin powder / jeera or jeera powder - you can add them to your curry or dishes .
2. Rock salt or Sendha Namak is generally used as a substitute for common salt in the recipes.
3. Coconut can also be used.
4. Peanuts / Groundnuts are used
5. green cardamom /chhoti illaichi, cloves /laung, black peppercorns /saboot kali mirch, cinnamon /dalchini  and nutmeg /jaiphal
6. Green chillies or hari mirch
7. Lemons.
8. Ajwain or carom seeds
9. Red chili powder – some folks include and some don’t
10.Ginger – both fresh as well as dry, including dry ginger powder
11.Sugar, honey, gur or jaggery
12. melon seeds (magaz) can be used
13. Amchur powder /Dry mango powder

Fruits and Vegetables allowed for fasting

 All Fruits are allowed. Vegetables like Dudhi/Laudki/bottolegourd , Aloo /potato, Kaddu/kumhara/pumpkin . Arbi/Kocchai /arum /colocasia, Suran/Jimikanda/Yam, Shakarkhand /sweet potato, Kheera /Cucumber , Kaccha Kela /plantain / raw banana.

Milk Products & Dry Fruits

 Milk, Curd, Paneer, Butter, Ghee, Khoya, Condensed milk, all milk prodcuts and dry fruits are allowed. Almonds,cashews, kismiss ,Fox nuts /Lotus seeds /Makhana etc can be used.

Keep yourself hydrated by drinking a lot of water. Also drink lot of fluids like milk ,coconut water ,sugar cane juice, lemon water ,butter milk , lassi ,green tea and fresh juices. These help you cleanse your toxins.

Foods to be avoided for navratri fast or vrat:

Foods generating lot of heat are generally avoided during navratri fast.

1. onion and garlic are strictly avoided.
2. no lentils (dals) and legumes.
3. common salt / Table salt  is not used and instead rock salt or sendha namak also called as upvaas ka namak is used.
4. Turmeric (haldi), asafoetida (hing), mustard (sarson or rai), fenugreek seeds (methi dana), garam masala and dhania powder (coriander powder) are not allowed.
5. Alcohol and non-vegetarian food is strictly avoided during this fast.

Flours and grains not allowed for navratri fasting:

1. rice
2. rice flour
3. wheat flour or atta
4. maida (all purpose flour)
5. sooji (rava or semolina)
6. besan (chickpea flour or gram flour)
7. Wheat rava

Disclaimer - I have tried to include everything to best of my knowledge, consulting with family and friends.But as  rules differs in each household and each community so in your home if something is avoided or included do follow that and treat this as a general guidelines.

Wish You all A Very Happy Navaratri !!!

vrat wale aloo or vrat ke aloo are made during Navratri fasting / vrat or during any fastings. This recipe is no onion-garlic recipe. This  potato curry is simple ,tasty and delicious.

This sabzi can be made and serve with pooris or chappatis also any time. There are many variations of vrat ke aloo.

Here I am sharing the way I make this vrat wale aloo sabzi at home.

Ingredients :-

 4 medium potatoes/aloos
 2 green chilies, chopped or paste ( adjust according to taste)
1/2 tsp carom seeds/ajwain
1/2 tsp cumin seeds
2 cups water
2 tbsps oil
2 tsps groundnut powder
Rock salt or sendha namak as required


 1)  First Boil the potatoes.
  2)  Peel and chop the potatoes and  keep them aside.

  3)  Heat oil in a pan.
  4)  Add the carom seeds and cumin seeds and crackle them first.
  5)  Now add the green chilies OR Greenchillies paste and saute for half a minute.

  6)  Add the chopped potatoes and stir.

  7)  Add water, rock salt or sendha namak  and simmer .
  8)  Add Groundnut powder and simmer for a minute
till the gravy thickens a bit..
  9)  Vrat wale aloo is ready to serve.  

 10) These vrat wale aloo goes well with Kuttu ki puris or rotis or singhare ka atta puris or parathas or Rajgira puris or parathas.


 If you are looking for more fasting recipes then do check Sabudana Khichdi, Jeera Aloo, Sabudana Vada, Sukhi Arbi, Sabudana Thalipeeth ,Coconut Chutney for fasting , Peanut Chutney ,Sabudana Ladoos , Vrat ke Chawal  and so on ...

Arbi bhaji or Sukhi Arbi is  upwas /fasting recipe. .Arbi can be used as a replacement for potatoes .You can have it with rajgira poori or singhare atta poor or kuttu poori or parathas.It is very easy to make  and tastes great just by itself or as side item.  This arbi also can be served as starter or snack also.

Ingredients :-

    12 -15 - Arbi/Colocasia/Arum/Seppankizhangu /Chamagadda
    1 1/2 tbsp - Oil
    1/2 tsp - Cumin Seeds
    1/2 tsp - Carom Seeds/Ajwain
    1 tsp - Red Chili Powder
    1 tsp - coriander Seeds Powder
    1/2 tsp - Amchur powder /Dry mango powder
    To Taste - Sendha Namak / Rock Salt
    Water to cook

 Method :-

1.Wash the Arbi (Colocasia)/Arum  in running water properly and ensure their is no mud around it.Pressure cook arbi till two whistles.

2.Drain arbi .Once cool enough to handle peel of the skin. Slice arbi into halves.

3. Heat oil in a pan or kadai, add cumin seeds, carom seeds(ajwain) and allow to splutter. Add arbi pieces and saute in medium flame until golden brown .Turn to other side and cook for 2-5 mins till golden brown.

4. Keep the low flame . Add the red chili powder , coriander powder and sendha namak. Ensure that the spice powders do not burn. Mix them well.

5. Toss the arbi uniformly with the spice mixture.

6. Add amchur/dry mango powder. Mix well and cover it for 2 - 3 minutes. Now the Dry Arbi  or Sukhi Arbi for vrat is ready. -

7. Serve hot, with Kuttu Paratha or Kuttu Puri or Rajgira puri or Rajgira paratha or just plain as a snack.

Sama is also known as Sama Ke Chawal,Moraiyo, Mordhan, Vari, Varai, Samak, Samvat, Vrat ke chawal ,Bhagar, Phalahari  and in English known as Barnyard millet.
             Vrat Ke Chawal is one of the most popular fasting food.It provides the nourishment and energy that rice does.It is very easy to digest. It is almost the same as rice intaste and rich source of minerals and Vitamins.
             Vrat ke chawal or moraiyo khichadi  /Bhagar is usually made on Navratri fastings or Maha Shivaratri fasting or  any other Hindu fasting. It is Quick, easy and filling khichadi.

Vrat Ke Chawal / Bhagar /Samvat Rice
Ingredients :-

    Vrat ke chawal / Bhagar /Sama ke chawal /Barnyard millet-1 cup
    Ghee or oil - 2 tbsp
    Cumin seeds - 1 tsp
    Peanuts - 4 tbsps (Optional)
    Green chilies - 2 (chopped finely)
    Potato - 1 medium  (chopped finely)
    Rock salt or sendha namak - to taste (use bit more than normal salt)
    Water - 2 cups
    Lemon juice - 1 tbsps

1)  Wash and soak Vrat ke chawal / barnyard millet for 10 minutes and then discard the soaking water.
2)  Heat the oil or ghee in a pan  or cooker on medium heat. Once hot add cumin seeds and let them splutter. Then add and saute peanuts for 2 minutes..

3) Now add the chopped potatoes and some rock salt or sendha namak for them and sauté them.  Let them cook for 5 minutes.
4)  Then add green chilies and saute for a minute.

 5) Then add soaked vrat ke chawal with 2 cups of water and little bit salt. Let the water come to a boil. Then cover the pan and lower the heat to LOW and cook for 15 minutes or  until the water evaporates.

 6)  Then add lemon juice and mix well.

7) Garnish with chopped coriander.

8) Serve with Curd or Coconut Chutney or Peanut Chutney.

Tip :-

During Fastings Table salt is not used as it is chemically processed instead rock salt or Sendha Namak is used.
Rock Salt and Sendha Namak is a pure form of salt that is not chemically processed at all and hence much healthier.It is rich in potassium and very helpful in digestion ,relieving gas and soothing heart burns.

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